Mocha Hazelnut Torte Recipe

Mocha Hazelnut Torte Recipe

I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. —Christina Pope, Speedway, Indiana

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.

Place one cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.Yield: 16 servings.

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Originally published as Mocha Hazelnut Torte in Taste of Home's Holiday & Celebrations Cookbook
Annual 2014

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.

Place one cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.Yield: 16 servings.

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Originally published as Mocha Hazelnut Torte in Taste of Home's Holiday & Celebrations Cookbook
Annual 2014